Lightly spray a mini muffin pan with non stick cooking spray. Unroll one can of crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups and shape up around the edges. Repeat with remaining can of crescent rolls.

Spread cream cheese mixture in bottom of each muffin tin. Top with half of mozzarella and parmesan cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and pepperoni (or toppings of your choice).

In a skillet, brown the ground beef over medium heat, drain. Mix beans, cooked ground beef and taco seasoning. Spread bean mixture in the bottom of a 9x13-inch baking dish. Spread the sour cream on top of the beans and then top with cheese.

Bake at 350 for 25-30 minutes - until cheese is bubbly. Serve with Fritos.

Directions:In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add water one tablespoon at a time (stirring between each) until the dough reaches cookie dough consistency.

Directions:In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Directions:In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Ingredients3/4 cup flour3/4 teaspoon baking powder3/4 cup whole milk1 egg, lightly beaten4 ounces mozzarella cheese, shredded (about 1 cup)4 ounces pepperoni, cut into small cubes (about 1 cup)1/2 cup store-bought pizza sauce2 tablespoons finely chopped fresh basil1 red bell pepper, slicedFrozen AssetsFreeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.Directions:1.Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

2.Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3.Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

■1 1/2 cups chickpeas (1 can, drained) (250g)■1/8 tsp plus 1/16 tsp salt■tiny bit over 1/8 tsp baking soda■2 tsp pure vanilla extract■1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)■up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)■Sweetener (see note below, for amount)■1/3 cup chocolate chips■2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.

See the following link for a Sugar-Free Version.

Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well. You can easily get away with less sugar– some people will be perfectly fine with just 3 T for the whole recipe! And if you don’t want any sugar, be sure to check out the “no-sugar” version linked above. (You can also use stevia, if you like the taste of stevia-sweetened desserts. Try 2-3 packets of NuNaturals stevia, and add more sweetener if needed. I wouldn’t recommend serving an all-stevia version to party guests, though.)

Monday, December 19, 2011

1Combine milk and pudding mix and place into greased 13x9 baking dish2Place graham crackers (broken in half) on top of pudding mixture with space in between each one3Add 1/2 cup mini chocolate chips4Spread DRY cake mix over top and place the butter by tablespoons on top of dry mixture.5Bake at 350 degrees for 25 minutes. Mix slightly so there isn't large areas of dry ingredients.6Add marshmallows and bake for 8-10 minutes and if needed 1-2 minutes undner a high broiler to brown.

DirectionsArrange pecan halves in an aluminum foil lined 13x 9 baking dish ~ Reynolds Release foil works great here ~ set pan aside.Melt butter in saucepan over medium heat and add brown sugar, vanilla, salt.Stir one minute and remove from heat.Continue stirring until brown sugar dissolves.Pour over pecans, stirring to coat.Bake at 325º for 25 to 25 minutes; stirring every 10 to 15 minutes.Remove from oven and spread on wax paper to cool.Store in an airtight container.